Picky Eaters Meatball Soup

Make your own beef meatballs for this simple pasta soup. Bacon, tomatoes, and other toppers make this main dish one that kids love.

Ingredients

1 egg, slightly beaten

1/4cup milk

1 tablespoon yellow mustard

1/4teaspoon salt

1 cup soft bread crumbs (1-1/2 slices bread)

1 pound lean ground beef

3 medium Roma tomatoes or 2 medium regular tomatoes

6 slices precooked bacon

1 cup sliced fresh mushrooms

1 cup shredded mozzarella cheese (4 ounces)

1/2cup finely shredded Parmesan cheese (2 ounces)

1/2cup croutons

6 cups water

2 cups tomato juice

2 tablespoons instant beef bouillon granules

1 cup tripolini (tiny bow-tie pasta) or other small pasta

1 1/2cups thinly sliced carrots

1/3cup thinly sliced green onions

2 tablespoons snipped parsley

Directions

For meatballs:In a large bowl, combine the egg, milk, mustard, and salt. Stir in bread crumbs. Add ground meat and mix well. Shape into 48, 3/4-inch meatballs. Place in a shallow baking pan and bake in a 375 degree F oven for 15 minutes or until no longer pink. Drain well. If you like, transfer meatballs to a bowl. Cover and chill until serving time.

For soup, in a Dutch oven or pot, combine the water, tomato juice, and bouillon granules. Bring to boiling over medium-high heat. Add meatballs, pasta, and carrots. Cook, uncovered, for 10 minutes or until pasta is tender. Stir in green onions and bring to boiling. Stir in parsley.